Jalapeno, Three-Pea and Shrimp Stir-Fry
Makes: 4 Active Time: 15 mins Total Time: 15 mins
1/4 cup coconut milk 1 teaspoon sugar 1 teaspoon fish sauce 2 tablespoons extra-virgin olive oil 450g peeled and deveined large shrimp, patted dry Sea salt 2 shallots, thinly sliced 1 (2-inch) piece ginger, peeled and cut into thin slivers 1 large jalapeno, very thinly sliced 230g sugar snap peas 230g snow peas 1 cup frozen peas, thawed 1 cup chopped cilantro
1.. Whisk the coconut milk, sugar, and fish sauce until smooth; reserve.
2. Heat 1 tablespoon oil in a large skillet over high heat. Season the shrimp with salt and add to the hot oil in a single layer. Cook, turning once, until caramelized, about 2 minutes. Transfer to a plate.
3. Turn the heat to mediumhigh and add the remaining tablespoon oil. Add the shallots, ginger, and jalapeno. Cook, stirring, for 30 seconds. Add the snap peas, snow peas, and peas. Cook, stirring, for
2 minutes. Add the reserved coconut milk mixture and shrimp. Cook, stirring, until the vegetables are crisp- tender and the shrimp are cooked through, about 1 minute.
4. Remove from the heat and fold in the cilantro